... Ham as in pork, that is. You folks remember that pork butt I smoked and pulled the other day? Well, I'm kinda picking up from there. I wanted to make a chili hamburger, so I had to make me up my pulled pork chili with homemade red beans as well. Made use of more enchilada sauce, and thickened the chili with the masa. (See SC, here's an enamel coated CI Dutch oven). And voici:

To keep along with this true burger plan, I fashioned some ground pork into patties and marinated them in light olive oil, balsamic vinegar, worcestershire, and coarse S&P. Then out to the pit. I let these smoke with mesquite on the indirect.

And here we have it, served open-faced on toasted whole wheat buns, with cheddar chunks and onions, and chili cheese fries. Yessir, I made a true pig of myself with a true pigburger.

Ah, you had to say that, Dyal!... Now I've got the craving for some more of that pulled pork chili and 'tater salad. In my book, there ain't no chili like pulled pork chili-- at least for what I can make.